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Filets should be about 1 inch thick. Press peppercorns in steaks. Let rest for
1/2 hour. Place meat in saucepan over high heat. Sear meat on both sides (2 -5
minutes). Cover steak with small lid and continue to cook for 2 to 5 minutes
over medium heat. Remove steaks to warm plate.
Add vermouth and broth to pan. Raise heat to high and reduce mixture to about 3 tablespoons. Add bourbon and bring to boil. Flame the mixture to burn off the alcohol. Continue boiling until mixture has been reduced about one-half. Pour pan juices over meat and serve immediately. Add pats of butter for enhanced flavor.
This cooking time should result in beef that is crisp on the outside and pink in the middle. For more "done" filets increase cooking time. Cut into meat to test color.
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